Enogastronomy with innovation and ecology in mind

Salone del Gusto and Terra Madre 2010 mark a further step in the long-standing commitment towards making the biggest market exhibition of quality food and the most important meeting of food communities from all over the world events with a significantly reduced environmental impact.

Slow Food, the Piedmont Regional Authority and the City of Turin, joint organizers of both event, together with the Industrial Design Department of the Turin Polytechnic and now also the University of Gastronomic Sciences, have consolidated the planning and design choices made for the last edition and are promoting new scenarios for development, moving ever more towards an eco-friendly event model.

The two events will once again serve as a site for experimentation and the implementation of new ideas. For the first time, both the exhibitors and visitors to the fair are called upon to become co-organizers, active players in a complex system in which their behavior determines the final reduction of the negative environmental impact of the whole event system.
The project was launched in 2006 with the collection and analysis of data. The results of the 2008 edition, showing a 45% reduction in environmental impact of the entire system, encouraged the organizers to try and improve this already impressive result in 2010 with the aim of a 60% reduction.

The most important innovations concern the materials for the fitting-out of the fair and the transport of goods, in addition to a rigorous overhaul of the efficiency and efficacy in other areas such as the use of food service materials and waste management. New strategies have also been developed for reducing the use of printed communication materials, without however compromising the quality and quantity of the information provided for the visitors.

The research, design and application of solutions for the 2010 event as well as the partners and future objectives are presented in a display in Pavilion 5.

These are some concrete examples of the project:

The fitting-out of the events
All exhibition stands, the booths of the market and other areas of the exhibition have been created in collaboration with Palm, using their Greenpallets®. These pallets have been designed according to ecological principles and are produced from FSC and PEFC wood materials – wood that has been sourced in forests managed according to rigorous environmental, social and economical standards, carrying the seal of the AssoSCAI (Association for the Development of Environmental Business Capabilities). Thanks to the creation of a cooperative network among the parties involved in the Salone del Gusto, these same pallets will acquire a second life after the event, being reused by the Lavazza and Mapei companies for the transport of their own goods. This helps to reduce the negative impact on the environment – and the economics – of the event, creating a responsible production chain between forest, wood and conscientious consumer.

Logistics and transport of goods
The supply and the management of the food products used to prepare the dishes in the areas managed by Slow Food – the Taste Workshops, Theaters of Taste and the canteens of Terra Madre – are coordinated by Risteco. This consortium, together with the organizers, promotes strategies for sustainable development in the institutional catering sector, using for example local organic products and transporting goods on vehicles with high environmental efficiency.

Food service materials
All exhibitors of the Salone del Gusto will use utensils for serving their food that are completely biodegradable. Plates, cups and cutlery, carrier bags and napkins made from cellulose and MaterBi (plastics based on corn starch) are provided at a convenient price thanks to the continuing collaboration with Novamont. Applying the logic of systemic design, the waste produced by the use of these components will be collected along with other organic waste and end up thus as raw material for a new product: compost.

Separate waste collection
Thanks to the involvement of Amiat, a waste collection and environmental hygiene services company based in Turin, the system of separated waste collection within and outside the event is expected to improve the already excellent result of 2008: 54.8% of waste separated. The planning for the Salone 2010 foresees the full collection of each type of waste (plastics, paper, glass and cans, organic and residual waste) organized on three levels. First, there are the collection points, where Slow Food volunteers will assist the public in the correct separation of waste. Then there is the ‘stand to stand’ system, which means collecting the rubbish already separated by the exhibitors, and finally the collection of (mainly organic) materials from the kitchen and prep spaces in the tasting areas. The different types of refuse then enter the regular recycling system. The whole process is monitored and guaranteed by Amiat, with the collaboration of Comieco, Ecoglass and other partners.

Reduction in use of printed materials and paper products
Innovative strategies are also sought to further reduce communication materials printed on paper while maintaing the quality of information provided.
For the first time this year, the Salone will employ the QR code system that enables the visitors to receive additional information on the Slow Food Presidia directly on their mobile phones.
Also the amount of printed press materials – press kits and press releases – have been reduced significantly, whereas the communication via email and the availability of downloads for texts, images and videos from our website have been considerably increased. New is also the distribution of the press kit to journalists during the event in the practical, ecological format of a USB device.
Certain materials will still be provided in printed format, such as the program in Italian, the winelist and the site map of the exhibition: in this case, the paper used is strictly from sources with the FSC ecological certification, from forests managed according to rigorous environmental standards.

More: http://www.salonedelgusto.it/

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